Easy Peanut Butter Mousse Recipe with Whipped Cream
Servings: 6 servings
Calories: 839kcal
This simple recipe is about to become your new favorite dessert and features dreamy, creamy peanut butter mousse garnished with heavenly whipped cream and crushed Oreo cookies.
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Equipment
- Electric mixer, either hand-held or a stand mixer
Ingredients
Mousse Ingredients
- 12 chocolate sandwich cookies
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Whipped Cream Ingredients
- 1 cup heavy cream
- 1 tablespoon granulated white sugar
- ½ teaspoon vanilla extract
Instructions
- Place the cookies in a ziplock bag and use a rolling pin to crush the cookies until fine. You can also place the cookies into a food processor on medium speed until you have fine crumbs.
- Reserve 3 tablespoons of crumbs for the topping and transfer the remaining cookie crumbs to six individual parfait glasses or dessert cups.
- In a medium-size bowl, add the room-temperature cream cheese, peanut butter, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes. Set aside.
- To make the mousse, in another large bowl, add one cup of heavy cream. Beat with an electric mixer, starting at a lower speed and gradually increasing to high speed as it thickens until stiff peaks form. This should take around 3 minutes.
- Add the whipped cream to the peanut butter mixture. Use a rubber spatula or spoon and fold it in gently and slowly to maintain the mousse's light and airy texture.
- Transfer the mousse to the serving dishes. Refrigerate for at least 30 minutes.
- To make the whipped cream topping, add the heavy cream, granulated sugar, and vanilla extract to a large mixing bowl. Beat with an electric mixer, starting at a lower speed and gradually increasing to high speed as it thickens until stiff peaks form. This should take around 3 minutes. Set aside.
- Remove the mousse from the fridge. Top the mousse with a dollop of whipped cream.
- Top the whipped cream with a sprinkle of the reserved crushed cookie crumbs. Serve immediately.
Notes
If you want to be fancy, instead of spooning the creamy mousse into serving dishes, you can put it in an icing piping bag and pipe it in. You can also use a large ziploc bag and snip off the corner tip if you don’t have an icing piping bag.
Use high-quality creamy peanut butter, fresh heavy cream, full-fat cream cheese, and pure vanilla extract for the best flavor and texture.
Allow the cream cheese to come to room temperature or soften it in the microwave for about 15 seconds before using. If your cream cheese is cold when you try to blend it, your mousse will have lumps.
When whipping the heavy cream, ensure it reaches stiff peaks, but don't over-whip. Over-whipping can result in a grainy texture, so stop as soon as it's stiff.
Nutrition
Calories: 839kcal | Carbohydrates: 48g | Protein: 16g | Fat: 68g | Saturated Fat: 32g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 418mg | Potassium: 426mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1674IU | Vitamin C: 0.5mg | Calcium: 115mg | Iron: 4mg
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